Description
This Peach Cobbler Cake boasts irresistible flavor with fresh peaches, buttery layers, and a creamy topping. Perfect for gatherings or a comforting dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/4 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1/4 cup oil, canola or vegetable
- 1 3/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- 1 oz freeze-dried peaches, grounded to a fine crumb
- 1 cup lightly pureed peaches, about 2-3 peaches or 6 oz
- 1 tsp white granulated sugar
- 3/4 cup buttermilk, room temperature
- 4 peaches, peeled and cubed or 1 lb
- 1/2 cup brown sugar, packed light or dark
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/2 cup brown sugar, packed light or dark
- 1/4 cup white granulated sugar
- 1/2 tbsp ground cinnamon
- 1/4 tsp salt
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, room temperature
- 2 cups unsalted butter, slightly cold
- 5 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F. Grease three 8-inch cake pans with non-stick spray and line with parchment paper, spraying again.
- Peel and chop the peaches, then blend in a food processor until small pieces remain. Sprinkle sugar over the peaches and let sit for 5 minutes. Blend freeze-dried peaches into a fine crumb.
- In a mixing bowl, sift together all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
- In a mixer, cream together the butter, oil, and sugar on high speed for 2 minutes until light and fluffy. Mix in the vanilla, eggs, freeze-dried peaches, and pureed peaches on medium speed until combined.
- Gradually add the dry ingredients and buttermilk, mixing on low speed until just combined. Stir with a spatula to mix thoroughly.
- Evenly divide the batter between the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to sit in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Notes
For extra peach flavor, use ripe, fresh peaches.
Make sure eggs and buttermilk are at room temperature for better mixing.
This cake can be frozen, just wrap it tightly and store in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 41g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 132mg